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5 from 1 vote

Kothamalli kuzhambu recipe

Kothamalli kuzhambu is best way to make kuzhambu delicious, thick, also use up the coriander leaves in bulk, include in your menu. South Indian gravy which can be mixed with rice, little sesame oil to eat.
Prep Time10 mins
Cook Time20 mins
Soaking time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Servings: 6


  • 4 or 5 plants Coriander leaves 1 cup packed
  • 1 tablespoon Tamarind
  • 1 tablespoon Sambar powder
  • ¼ teaspoon Turmeric
  • 8 Small onion
  • 10 flakes/cloves Garlic
  • ¼ teaspoon Jaggery
  • Salt - as needed

To temper

  • 2 tablespoon Oil
  • ½ teaspoon Mustard
  • ¼ teaspoon Methi seeds
  • 1 teaspoon Urad dal
  • 1 teaspoon Toor dal
  • 1 teaspoon cumin seeds
  • 1 sprig Curry leaves


  • Soak tamarind for 20 mins minimum in hot water. Extract the pulp and adjust water to 2 cups
  • Chop peeled onion and garlic into circles.
  • Grind cleaned coriander leaves with very little water, smoothly.
  • Heat oil in kadai, temper with mustard, methi seeds, urad dal, toor dal, cumin seeds and curry leaves. Add chopped onion, garlic and fry for 2 minutes in medium flame.
  • Once garlic is fragrant, add tamarind juice, sambar powder, turmeric, salt and ground coriander leaves.
  • Adjust water, bring to boil.
  • Boil until thick (7-8 mins) and add Jaggery. Once dissolved, switch off the stove. Thickens slightly once cooled, so switch off accordingly.


  • You can add ½ cup  more coriander leaves.
  • If tamarind is less, then you might get raw green smell of the coriander leaves. So, add tamarind , sambar powder accordingly.
  • Replace sambar powder with 2 teaspoon red chilli powder, 1 teaspoon coriander seeds powder in this recipe if you do not have sambar powder.
  • Adding jaggery a tiny bit will balance the taste smoothly.